tuna rice casserole

Name: Tuna Rice Casserole
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) instant rice (such as Minute Rice); 1 cup(s) water; 2 can(s) tuna, drained (6 oz each, I use water packed but use what you like); 1 can(s) cream of chicken soup or cream of celery soup (10.5 oz); 1/2 cup(s) celery, finely diced; 1/4 cup(s) onion, finely diced; 1/4 teaspoon(s) dried parsley; - the empty soup can filled half way with milk; - pepper, to taste; 6-8 ounce(s) shredded cheese (I use Colby or mild cheddar; use your favorite); - non-stick cooking spray

(8 RATINGS)

734 Pinches 12 Photos

Julia Ferguson

Greenwood, IN

Updated on Nov 20, 2025

My mom used to make this when I was a kid. Quick, easy, and satisfying. Especially on a cold winter evening when you want something hot and heartwarming.

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Blue Ribbon Recipe

Member's Choice This tuna casserole is one of those quick and easy weeknight dinners. Even the rice is quick cooking. Just mix the ingredients together, pour into a baking dish, top with cheese, and you're done. The final result is creamy, cheesy, and delicious. If you are feeding a bigger crowd, you might want to double the recipe.

— The Test Kitchen

prep time 20 Min

cook time 50 Min

method Bake

yield 4-6 serving(s)

Ingredients

1 cup instant rice (such as Minute Rice)
1 cup water
2 cans tuna, drained (6 oz each, I use water packed but use what you like)
1 can cream of chicken soup or cream of celery soup (10.5 oz)
1/2 cup celery, finely diced
1/4 cup onion, finely diced
1/4 teaspoon dried parsley
- the empty soup can filled half way with milk
- pepper, to taste
6-8 ounces shredded cheese (I use Colby or mild cheddar; use your favorite)
- non-stick cooking spray

How To Make tuna rice casserole

Step 1

Preheat the oven to 350 degrees F.

Step 2

Spray casserole dish with cooking spray.
Step 3

Bring water to boil, add rice, cover, and remove from heat. Let sit until liquid is absorbed.
Step 4

Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley, and pepper.
Step 5

Pour soup mixture over rice, mix to combine all ingredients. If the mixture is too dry add a little more milk, you want it creamy but not soupy.
Step 6

Place mixture in a casserole dish and bake for 45-50 minutes or until hot and bubbly. Stir, and add cheese to the top of the casserole. Place back in the oven until cheese is melted.
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Nutrition Facts

(per serving*)

calories: 380kcal, carbohydrates: 30g, cholesterol: 70mg, fat: 15, fiber: 2g, protein: 30g, saturated fat: 7g, sodium: 994mg, sugar: 5g, unsaturated fat: 8g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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